Leek, Mushroom and Cheese Casserole

Prep 10 min
Total 25 min
Ingredients 9
Servings 4

Today’s recipe is ideal for vegetarians and can be served for any occasion, from lunchtime through dinner, for an appetizer or tapas. I try to keep a repertoire of meatless recipes on hand, besides the fact this casserole is so sabroso yet easy to prepare. You’ll be impressed by just how rico this leek, mushroom and cheese casserole is–the fla-vors work together so well. I usually serve my casserole accompanied by a fresh green salad and a glass of crisp white wine. MORE + LESS -

Ingredients

1/2

pack Pillsbury™ refrigerated pie crust

tablespoons butter

large leeks, chopped into small pieces

teaspoon dried thyme

cup diced mushrooms

cup cream

large eggs

cup Mozzarella cheese, grated

Salt and pepper, to taste

Directions

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1

Roll out the dough over a flat, lightly floured surface. Next, place over a 9-inch pie dish or cut the dough to fit smaller, individual-sized molds. Fold or ‘crimp’ the edge of the casserole crust, then cover and set aside.
2

Separately, melt the butter in a large non-stick skillet over medium heat. Add-in the leeks, thyme and sprinkle a bit of salt and pepper on top. Cook until the leeks are ten-der, but not browned. Make sure to stir frequently for about 10 minutes. Last, combine with the diced mushrooms and continue to sauté for about 3 more minutes. When ready, remove from heat and set aside.
3

Pre-heat the oven to 400 °F. Beat the cream and eggs in a large bowl, then add the cheese, salt and pepper. Finally, combine the sauteed vegetables and cream mixture together; transfer to the prepared pie dish.
4

Bake for 15 minutes or until the casserole is completely cooked in the center. Let stand for five minutes to set before serving.

Expert Tips

This casserole can be also be made with ham or bacon with leeks.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Today’s recipe is ideal for vegetarians and can be served for any occasion, from lunchtime through dinner, for an appetizer or tapas. I try to keep a repertoire of meatless recipes on hand, besides the fact this casserole is so sabroso yet easy to prepare. You’ll be impressed by just how rico this leek, mushroom and cheese casserole is–the fla-vors work together so well. I usually serve my casserole accompanied by a fresh green salad and a glass of crisp white wine.